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Pollo Y Mas

Pollo Y Mas
24 S Babcock St
Melbourne, FL 32901
(321)473-8132

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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3 Food Service Inspections Since July 1, 2014
Inspection For: POLLO Y MAS
License Number: 1505381
License ID: 5836229
Inspection Visit ID: 5368438
Inspection Date: Wednesday, January 14, 2015
Inspection Number: 2437576
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 13
Number of High Priority Violations: 0
Number of Intermediate Violations: 2
Number of Basic Violations: 11
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. In dining room
36-11-4 Basic.Floors not maintained smooth and durable. Outside walkin cooler found heavily rusted and peeling. Operator stated he will to resurface and paint
36-13-4 Basic.Grease accumulated under cooking equipment. At grill station
36-24-4 Basic.Hole in wall. Behind dish machine
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In grill station and back kitchen area
51-13-4 Basic.No Heimlich maneuver/choking sign posted.
05-16-4 Basic.No conspicuously located ambient air temperature thermometer in reach-in cooler. Glass front dessert case on front line **Corrected On-Site**
51-18-4 Basic.No copy of latest inspection report available. **. Repeat Violation**
16-04-4 Basic.No drainboards or equivalent provided for soiled items and/or air drying cleaned items. 3 bay sink in back kitchen
25-06-4 Basic.Single-service articles not stored inverted or protected from contamination. Aluminum pans in 2nd floor storage area **Corrected On-Site**
08B-26-4 Basic.Stored food not covered in RIC freezer.
31A-03-4 Intermediate.Handwash sink not accessible for employee use due to items stored in the sink. In All hand wash sinks **. Repeat Violation**
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Inspection For: POLLO Y MAS
License Number: 1505381
License ID: 5836229
Inspection Visit ID: 5367937
Inspection Date: Wednesday, September 17, 2014
Inspection Number: 2431430
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 1
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
53B-01-4 Intermediate.No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**. Operator states he has a new employee. Less than 60 days

Inspection For: POLLO Y MAS
License Number: 1505381
License ID: 5836229
Inspection Visit ID: 5338272
Inspection Date: Tuesday, July 15, 2014
Inspection Number: 2431430
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 19
Number of High Priority Violations: 5
Number of Intermediate Violations: 8
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
22-19-4 Basic.Interior of microwave moderately soiled with encrusted food debris. **Warning**
51-18-4 Basic.No copy of latest inspection report available. **Warning**
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Front line and cook line **Corrected On-Site** **Warning**
14-29-4 Basic.Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Used to covered cooked rice on the stove. **Corrected On-Site** **Warning**
24-18-4 Basic.Silverware/utensils stored upright with the food-contact surface up. **Warning**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Plantains found at 108°. Recommend to discard at 4:50 **Warning**
08A-22-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw beef in reach in cooler **Warning**
08A-05-4 High Priority.Raw whole shell eggs stored over ready-to-eat food. Coca cola cooler **Warning**
03B-10-4 High Priority.Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. Beans 98° recommend to reheat to 165° **Warning**
29-42-4 High Priority.Vacuum breaker missing at mop sink faucet. **Warning**
31A-02-4 Intermediate.Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site** **Warning**
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. Coffee pitcher **Warning**
53A-01-5 Intermediate.Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www. Myfloridalicense. Com/dbpr/hr/food-lodging/managercertification. Html. **Warning**
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Dish machine **Warning**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Cook line **Warning**
53B-01-4 Intermediate.No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
31B-03-4 Intermediate.No soap provided at handwash sink. Cook line **Warning**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**

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1 Food Service Inspection for July 1, 2013 - June 30, 2014
Inspection For: POLLO Y MAS
License Number: 1505381
License ID: 5836229
Inspection Visit ID: 5220136
Inspection Date: Monday, April 21, 2014
Inspection Number: 2379707
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of High Priority Violations: 1
Number of Intermediate Violations: 4
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
16-55-4 Basic.Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. / unit hasn't been used in six months, operator states vendor is coming to check out
14-66-4 Basic.Floor-mounted equipment that is not easily movable is not sealed to the floor and has legs that provide less than a 6-inch clearance between the floor and equipment. / flat top grill
36-24-4 Basic.Hole in wall. / below microwave
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. / sink by steam table
29-42-4 High Priority.Vacuum breaker missing at mop sink faucet.
22-20-4 Intermediate.Accumulation of black/green mold-like substance in the interior of the ice machine.
53A-06-4 Intermediate.No proof of a certified food manager for the establishment at the time of the licensing inspection.
53B-07-4 Intermediate.No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled/ purple substance in bottle by dish machine.
47-03-4 Observed electrical wiring outlet cover missing across from steam table. For reporting purposes only.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Pollo Y Mas in Melbourne Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Melbourne's Pollo Y Mas.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Pollo Y Mas may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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